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Keto Corn Dog Bites – All Day I Dream About Food
These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

Want to relive your childhood? These little Keto Corn Dog Bites are the way to go. Super easy to make, and loved by kids and adults alike. Dip them in a little sugar-free ketchup for the perfect game day appetizer!

I’ve had these mini keto corn dogs on my blog since 2015. They’re a fun little snack recipe that everyone loves. And now they’re lower in carbs and even easier to make!

It is simply a fact of life that kids love hot dogs. They just seem universally appealing to children, both young and old. Mine are all nearing adult-hood now and they still love it when hot dogs are on the menu. My husband is sucker for them too.

So it was no great leap to whip up some of my keto cornbread, plop it into a mini muffin pan, and stick some cut-up hot dogs in. Of course, I added a little shredded cheddar for more flavor. They were a huge hit in my house!
Why we love them

Foods in miniature are always so appealing, and these little corn dog bites are no exception. They look great piled up on a serving dish. But this recipe has so many advantages!

It’s so easy! You’re looking at 35 minutes, start to finish. So they are a great last minute addition to a Super Bowl party.

They are completely nut-free. These cute little keto appetizers use only coconut flour for the batter.

No specialty ingredients. While cornbread flavoring is listed, it’s entirely optional. I think they taste just as good without it.

They taste like corn dogs! I know it sounds crazy, but they really do. But they’re so much healthier and have a mere fraction of the carbs.

Make ahead recipe. You can make a big batch and freeze them for easy snacks.
Reader’s Thoughts

“Just made these for my 2 and 6 year old, and they were so good! The 6 year old ate them with ketchup, and the littlest popped 3 of them in her mouth one after another…imagine super chipmunk cheeks! She also included many ‘mmm mmm mmmmm’s while eating. Thank you for all your hard work.” — Amanda
Ingredients needed

Coconut flour: This recipe uses coconut flour . There is no substitute for this, as almond flour will not give you the right texture.

Sweetener: I use a little sweetener to mimic the flavor of real cornbread, which has a natural sweetness. Feel free to skip it if you like.

Eggs: Coconut flour needs a lot of moisture so you will use all 4 eggs.

Cornbread flavoring: Yes, there really is such a thing! And many readers like to add it. But a little vanilla extract works as well.

Cheddar cheese: I find a little grated cheddar adds flavor.

Hot dogs: I recommend using all-beef, uncured hot dogs.

Kitchen staples: Butter, baking powder, and salt.
Step-by-step directions

Combine the dry ingredients: In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt.

Add the wet ingredients: Stir in the eggs, melted butter, water, and cornbread flavoring, if using. Stir in 3/4 cup of the shredded cheese.

Add to the pan: Divide the batter evenly among the cups of a well-greased nonstick mini muffin pan. (If you don’t have a good non-stick pan, try using silicone liners).

Add the hot dogs: Press one piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.

Bake the bites: Bake at 325ºF for 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.
Tips for Success

This recipe is so easy to make, your kids could help you with it. Here are my best tips for getting it right.

Use good coconut flour. I recommend either Bob’s Red Mill or King Arthur Flour for best results. Coconut flour can vary a great deal brand to brand but these are two of the most consistent coconut flours I have tried.

Use all the eggs. For the uninitiated, the amount of eggs you need for coconut flour is shocking. But it’s thirsty stuff and you need them all! Read my article on Baking with Coconut Flour to learn more.

Do you need cornbread flavoring? You don’t have to add this. I’ve made these keto corn dog bites with vanilla extract and they are just as tasty. But it does amp up the flavor of real corn dogs.

A good non-stick mini muffin pan is crucial here. If you aren’t completely confident that your pan will release easily, I recommend lining it with silicone or parchment liners.

Frequently Asked Questions

Can I have corn dogs on keto?

Conventional corn dogs, made by dipping hot dogs into a corn meal batter and frying them, are definitely not keto friendly. Stay far away, my friends! However, these little Keto Corn Dog Bites are made with coconut flour and taste remarkably similar to real corn dogs. With a fraction of the carbs!

Can I make Keto Corn Dog Bites ahead of time?

Yes, this is a great recipe for whipping up a big batch ahead of time. You can store these in the fridge for up to a week or in the freezer for up to two months.

How many carbs are in a keto corn dog bites?

This keto corn dog bite recipe has 5.7g of carbs and 2.5g of fiber per serving. That comes to 3.2g net carbs for 3 bites.
Keto Corn Dog Bites

Servings: 8 servings

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

1/2 cup (60 g) coconut flour

2 tbsp Swerve Granular

1 1/2 tsp (1.5 tsp) baking powder

1/2 tsp (0.5 tsp) salt

4 large eggs

1/4 cup (56.75 g) butter, melted

1/2 cup (118.29 g) water

1/4 to 1/2 tsp (0.25 tsp) cornbread flavoring, (optional, can also use vanilla)

4 ounces (113.4 g) shredded cheddar cheese, divided

4 hot dogs, each cut into 6 even pieces

Cook ModePrevent your screen from going dark

Preheat the oven to 325F and grease a nonstick mini muffin pan very well (if yours seems likely to stick, try using silicone liners).

In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt. Stir in the eggs, melted butter, water, and cornbread flavoring. Stir in 3/4 cup of the shredded cheese.

Divide the batter among the prepared muffin cups. Press 1 piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.

Bake 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.

Storage Information: Store the bites in a covered container in the fridge for up to a week or in the freezer for up to two months.

Serving: 3bites | Calories: 193kcal | Carbohydrates: 5.7g | Protein: 10.8g | Fat: 12.8g | Fiber: 2.5g
Categories:

Appetizers & Snacks,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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January 16, 2026
Buffalo Chicken Meatballs – All Day I Dream About Food
Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!

Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!

These low carb, gluten-free Buffalo Chicken Meatballs have a very special place in my heart. I created the recipe back in 2016 for a friend’s Super Bowl party and they became an instant hit. Ever since, my friends insist that I bring my “balls” to any get together.

Being the lovely, goofy friends that they are, they have even hatched a plan for a local food truck called Carolyn’s Ballz. (Because it has to end with a z!). The idea being that I will serve all sorts of balls at this imaginary food truck, both savory to sweet. Everything from peanut butter protein balls to keto chocolate truffles to classic keto meatballs.

Round, bite-sized food is the name of the game, my friends. And these Buffalo Chicken Meatballs are the delicious appetizers that started it all.

Why we love these meatballs

I originally created this recipe with some Buffalo flavored chicken sausage. But the brand is no longer available and I decided that using ground chicken would make the recipe more accessible.

I also decided to lower the carb count by reducing the added flours. The meatballs still hold their shape and stay juicy, but now they have only 2.5g net carbs per serving (appetizer servings).

The original recipe called for adding crumbled bleu cheese into the meatballs themselves. But not everyone likes bleu cheese, so I scrapped that and simply added it to the dipping sauce. And you can still skip it, if you prefer!

This buffalo chicken meatball recipe makes a big ol’ batch and serves at least 12 as an appetizer. But you can scale it back and make a half batch easily, too.

Reader Reviews

“Made a double batch for camping this weekend… If I could keep family out of container, we may have some to take… Very Good…” — Debby

“We call these Buffalo Chicken Amazeballs! They are fantastic! I made only a half batch in case my family didn’t like them and I will definitely be making the full batch when I make them again soon” — Amy

“Another winner! I made half the recipe and made slightly bigger balls (5 minutes more in the oven). Instead of making the dipping sauce, we had several of these over mashed cauliflower for an easy dinner.” — Allison
Ingredient Notes

Ground chicken: You can also use ground turkey. Ground beef and ground pork tend to have a lot more fat so while they will be tasty, they will shrink a lot as they cook.

Shredded cheddar cheese: You can use sharp or mild cheddar. I think sharp adds more flavor.

Almond flour and coconut flour: I use a combination of these keto flours to help the meatballs hold their shape and retain moisture.

Buffalo sauce: Make sure to use Frank’s Original sauce rather than a pre-mixed wing sauce. The wing sauces often contain additives that raise the carb count. For super clean ingredients, check out the sauce from The New Primal. It’s my absolute favorite!

Mayonnaise: I usually use an avocado oil mayo, to avoid the soybean oil. Also make sure to look for added sugar, as a few brands have them.

Almond milk: This is the lowest carb option, and I use unsweetened and unflavored. But you can also mix a little cream and water (about half of each).

Garlic: I prefer the flavor of fresh garlic, but you can substitute with garlic powder instead.

Bleu cheese: This is entirely optional. If you don’t like it, simply skip it and make a ranch style sauce.

Seasonings: Cayenne pepper, dried dill, dried parsley, salt and pepper
Step by Step Directions

1. Prepare the meatballs: In a large bowl, combine the chicken, cheddar cheese, almond flour, coconut flour, Buffalo sauce, salt, pepper, and cayenne. Mix thoroughly until well combined.

2. Shape the balls: Roll into 1-inch balls and place about an inch apart on two rimmed baking sheets lined with parchment paper.

3. Bake: Bake at 350ºF for about 25 minutes, until the internal temperature reaches 165ºF on an instant read thermometer.

4. Prepare the sauce: Combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.

Expert tips

Ground chicken can be very soft and quite sticky when trying to form meatballs. The added almond flour and coconut flour help to firm it up a bit, but if the mixture is sticking to your hands, try wetting them a bit while shaping the balls.

You can prep the mixture and roll into balls the night before baking them. Simply keep them covered with plastic wrap and refrigerate overnight. You can also freeze the meatballs after they have been baked.

Frequently Asked Questions

How do you keep chicken meatballs from falling apart?

Ground chicken is very soft and moist compared to beef or pork, so it often requires some additional requirements to give it structure. For these keto chicken meatballs, I use a combination of almond flour and coconut flour and they hold together perfectly!

Is Buffalo chicken keto?

There are so many things you have to forego on a keto diet, but thankfully buffalo chicken isn’t one of them. Just make sure your chicken isn’t breaded or dredged in something that contains gluten, grains, or starches.

How many carbs are in Buffalo Chicken Meatballs?

This keto recipe has 4.2g of carbs and 1.7g of fiber per serving. That comes to 2.5g net carbs per serving of 4 sausage balls.

How do you store Keto Chicken Meatballs?

Store the leftovers in an airtight container in the refrigerator for 3 to 5 days. They also freeze very well. Arrange the cooled meatballs on a baking sheet and freeze for a couple hours. Once frozen solid, transfer them to a freezer bag. They will keep in the freezer for up to 4 months.

More delicious keto appetizer recipes
Keto Buffalo Chicken Sausage Balls

Servings: 12 servings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!

Bleu Cheese Ranch Dipping Sauce:

1/3 cup (74.67 g) mayonnaise

1/3 cup (78.86 ml) unsweetened almond milk, (or a mix of cream and water)

2 cloves garlic, minced

1 tsp dried dill

½ tsp dried parsley

½ tsp salt

½ tsp pepper

¼ cup (33.75 g) crumbled bleu cheese, or more, if desired

Cook ModePrevent your screen from going dark

Buffalo Chicken Meatballs

Preheat the oven to 350ºF and line two large baking sheets with parchment paper.

In a large bowl, combine the chicken, cheddar cheese, almond flour, coconut flour, Buffalo sauce, salt, pepper, and cayenne. Mix thoroughly until well combined.

Roll into 1-inch balls and place about an inch apart on the prepared baking sheets. Bake about 25 minutes, until golden brown. Serve warm with dipping sauce.

Dipping Sauce

Combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.

Storage Information: Store the leftovers in an airtight container in the refrigerator for 3 to 5 days. They also freeze very well. Arrange the cooled meatballs on a baking sheet and freeze for a couple hours. Once frozen solid, transfer them to a freezer bag. They will keep in the freezer for up to 4 months.
Nutritional information without the dipping sauce:
Food energy: 202kcal
Total fat: 14.02g
Carbohydrate: 3.90g
Total dietary fiber: 1.67g
Protein: 14.54g

Serving: 4balls | Calories: 255kcal | Carbohydrates: 4.2g | Protein: 15.3g | Fat: 19.3g | Fiber: 1.7g
Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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January 16, 2026
Hot Shrimp Dip – All Day I Dream About Food
This easy cheesy shrimp dip is the perfect keto party appetizer. With plenty of garlic and a kick of spice, this hot baked dip will please all of your guests. Perfect for game day!

I love a good creamy dip. Particularly one that is gooey and baked, that you have to scoop up quickly into your mouths before it drips all over the counter. I’m talking Sausage Cheese Dip and Cheesy Green Chili Dip and tasty things like that.

But this Hot Shrimp Dip is my latest keto appetizer obsession and I love it. Totally LOVE IT! I made a big batch for just my husband and me, and I thought it would be too much for us. But it disappeared within three days. I kept scooping keto crackers into it whenever I needed a quick snack.

So satisfying, so flavorful, I can’t wait to make it again. It really is the perfect low carb game day recipe.

Why you will love this recipe

If you are planning to attend any Super Bowl parties, this is the recipe to make. Anyone on a low carb diet will appreciate the fact that it has only 1.6g of carbs. But it’s flavorful and rich enough for everyone to enjoy. This recipe is a crowd-pleaser

It’s also super easy to make, especially if you purchase pre-cooked shrimp. Just chop up the shrimp, mix up with some cream cheese, sour cream, mayo, and seasonings, and bake until bubbly and browned.

It’s so good served hot with some sliced veggies. But I found to my surprise that I liked it just as much cold, after it had been in the fridge for a day. So you have that option too!
Ingredient Notes

Shrimp: You can purchase cooked shrimp or cook it yourself. Any size shrimp will work as you will chop them up for the dip.

Cream cheese: Cream cheese helps give the dip some structure and body, for better scooping.

Sour cream: This adds creaminess and a little tang to the dip.

Mayonnaise: This will add some additional creaminess to the dip.

Cheddar cheese: I recommend using a sharp cheddar for more flavor.

Lemon juice: This adds some zing to the dip. You can use fresh or bottled.

Old Bay Seasoning: Old Bay is a unique seasoning blend marketed by McCormick and usually used in seafood and poultry dishes. The main ingredients are celery salt and paprika. You can also use any seafood seasoning.

Hot sauce: You can make it as mild or as spicy as you like it.

Kitchen staples: Green onions, salt, and pepper.
Step by Step Directions

Prep the shrimp: Remove the tails from the shrimp and chop into 1/2 inch pieces.

Mix the dip base: In a large bowl, combine the cream cheese, cheddar, sour cream, and mayonnaise. Mix until well combined and smooth.

Combine the remaining ingredients: Add the chopped shrimp, green onion, lemon juice, Old Bay, and hot sauce. Stir until well combined, then taste and adjust seasoning as desired.

Bake the dip: Transfer to a medium (about 1 quart) glass or ceramic baking dish and spread to the edges. Bake at 350ºF for 20 minutes, or until the top is browned and the mixture is bubbling. Serve warm.
Tips for Success

When I say “well softened” cream cheese, I mean really well softened. This usually means that room temperature isn’t sufficient. You want to be able to really mix it into the sour cream and mayo. I like to warm my cream cheese up a little in the microwave, for 10 seconds or so.

Baked Shrimp Dip is delicious with so many things. I like sliced cucumber and red peppers, but it’s also good with keto crackers. If you have a favorite keto bread recipe, you can slice it thinly and toast it for dippers too. And my Keto Pull Apart Bread would be delicious with this dip as well!

Frequently Asked Questions

Can you make hot shrimp dip in advance?

To prepare this dip in advance, follow the recipe through Step 4, but don’t bake it. Then simply cover with plastic wrap and refrigerate for up to 2 days.

Can you reheat hot shrimp dip?

Yes, this keto-friendly dip reheats really well. You can even make it a day ahead and re-warm it before serving. I recommend placing it in a 300ºF oven for 15 minutes, or until warmed through. Keep in mind that it’s also delicious served cold.

How many carbs are in Hot Shrimp Dip?

This keto hot shrimp dip recipe has 7.1g of carbs and 1.6g of fiber per serving. That comes to 5.5g net carbs per serving.

More keto appetizers you will love
Hot Shrimp Dip Recipe

Servings: 12 servings

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This easy cheesy shrimp dip is the perfect keto party appetizer. With plenty of garlic and a kick of spice, this hot baked dip will please all of your guests. Perfect for game day!

12 ounces (340.2 g) cooked shrimp

6 ounces (170.1 g) cream cheese, well softened

1 cup (113 g) shredded cheddar cheese

1/3 cup (76.67 g) sour cream

1/4 cup (56 g) mayonnaise

2 medium green onion, chopped

1 tbsp lemon juice

2 tsp Old Bay seasoning

1/2 tsp hot sauce, more to taste

Salt and pepper to taste

Cook ModePrevent your screen from going dark

Preheat the oven to 350ºF.

Remove the tails from the shrimp and chop into 1/2 inch pieces.

In a large bowl, combine the cream cheese, cheddar, sour cream, and mayonnaise. Mix until well combined and smooth.

Add the chopped shrimp, green onion, lemon juice, Old Bay, and hot sauce. Stir until well combined, then taste and adjust seasoning as desired.

Transfer to a medium (about 1 quart) glass or ceramic baking dish and spread to the edges.

Bake 20 minutes, or until the top is browned and the mixture is bubbling. Serve warm.

Storage Information: Store the leftovers, tightly wrapped, in the fridge for up to 3 days. Reheat gently in a warm oven or simply eat it cold.

Serving: 0.25cup | Calories: 187kcal | Carbohydrates: 1.6g | Protein: 10.9g | Fat: 13.8g | Saturated Fat: 7.1g | Fiber: 0.1g
Categories:

Appetizers & Snacks,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Free Bonus: Secrets to Keto Baking!

Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Source link
January 9, 2026
Old Bay Wings – All Day I Dream About Food
These crispy Old Bay Wings are addictively delicious and yet simple to make. Drenched in brown butter and plenty of seasoning, they will keep you coming back for more!

These crispy Old Bay Wings are addictively delicious and yet simple to make. Drenched in brown butter and plenty of seasoning, they will keep you coming back for more!

This recipe for Old Bay Wings is my recreation of some of the best chicken wings I’ve ever had. It was at a restaurant in upstate New York, and I was hooked after the first bite.

I managed to corner the chef and ask him what made them so darn good. He was kind enough to share his secrets: a combination of browned butter and Old Bay seasoning.

I raved about them so much to my husband that he insisted we try it for ourselves. So I immediately got to work. I used my best tricks for making crispy keto chicken wings, and then played with the proportions until I got it just right.

You are going to be so glad I did!

Why you will love these wings

The original recipe, from Northstar restaurant in Ithaca, calls for smoking the wings. And while I do happen to own a smoker, I wanted to make a version that was accessible the average home cook. These Old Bay wings are definitely doable and worth doing at your first opportunity.

While seasoning chicken with Old Bay is nothing new, the addition of the brown butter makes this recipe extra special. And tossing the wings with baking powder allows you to get truly crispy skin in the oven. I use the same method for my Cajun Wings too.

The method is easy and results in succulent chicken that really is finger-licking good.

Reader Reviews

“These were great! So crisp and crunchy! Would have never thought of Old Bay on wings! Would make again for sure!” — Kelly

“I’ve made these three or four times now and I’m making them again tonight. Thanks, again, for providing such a simple and amazing recipe!” — Jessica

“These wings are AWESOME!!! The buttery goodness combined with the Old Bay… WOW! They were so easy to make too! They will be a regular on my weekly rotation!” — Caitlin K.

Ingredients you need
- Chicken wings: I made 3 pounds of wings for this recipe, but you could easily do more or less, depending on what you need. You can use fresh or frozen wings. If using frozen, make sure to thaw them completely.
- Baking powder: This is the secret to crispy oven-baked wings, and trust me it works!
- Butter: You are going to love the brown butter flavor in these wings! It also helps the seasoning stick to the wings.
- Old Bay Seasoning: Old Bay is a unique seasoning blend marketed by McCormick and usually used in seafood and poultry dishes. The main ingredients are celery salt and paprika.
Step-by-step directions

1. Dust the wings: Place half of the wings in a heavy duty ziploc back and sprinkle with half of the baking powder. Shake vigorously to coat, then place the wings on the prepared rack. Repeat with the remaining wings and the remaining baking powder.

2. Bake at low temp: Set a baking rack over a rimmed baking sheet and lightly grease the rack. Arrange the wings in a single layer on the rack and bake in the lower third of the oven for 30 minutes.

3. Increase the temp: Increase the oven temperature to 425ºF and move the baking sheet to the upper third of oven. Continue to bake for another 20 to 30 minutes, until crispy. You can flip them once if you like.

4. Brown the butter: In a medium skillet over medium heat, cook the butter until it becomes a deep amber, 4 to 5 minutes. Watch carefully so it does not burn.

5. Season the wings: Transfer the wings to a bowl and pour the butter over. Toss to combine. Sprinkle with Old Bay to taste (it can get pretty salty so a light hand is best until you see how they taste).

Tips for success

Make sure you pat the wings VERY dry before adding the baking powder. Otherwise it clumps up and doesn’t dust the wings lightly as it should.

Make sure to get aluminum free baking powder, as the kind with aluminum can leave a metallic taste on your wings. And make sure you are using baking POWDER, and not baking SODA.

Don’t add salt to this recipe, since both baking powder and Old Bay include salt. Also make sure that you go lightly on the Old Bay seasoning and add after you taste.

Air-fryer method: The baking powder trick is one of the best ways to get truly crispy oven-baked wings. However, you can also get really crispy, delicious wings in an air fryer. Simply toss the wings with baking powder, and air fry for 20 to 25 minutes. You can follow the same instructions I use for my Pickle Brined Chicken Wings.

Frequently Asked Questions

How long will leftover chicken wings keep?

Store any leftovers in an air tight container in the fridge for 3 or 4 days. You can re-heat them in a warm oven, although they will never be quite as crispy as when they are freshly cooked.

What does baking powder do to wings?

Baking powder is slightly alkaline and it raises the pH levels on the chicken’s skin, allowing the proteins to break down more easily. It also reacts with the natural juices in the skin to form carbon dioxide, creating little bubbles that harden and crisp as it bakes.

Are chicken wings keto friendly?

As long as they aren’t breaded or have some sort of sugary sauce, most wing recipes are low in carbs. This Old Bay Wings recipe is very keto-friendly and has only 2g of carbs per serving!

What to serve with Old Bay Wings

1

Cauliflower Potato Salad Recipe

This cauliflower potato salad recipe goes with all your grilling favorites. It’s creamy, flavorful, and packed with classic potato salad ingredients. You won’t miss the spuds with this perfect keto side dish.

Check out this recipe

2

Creamy Feta Dressing

This easy Feta Dressing has almost 0 carbs per serving! So tangy and delicious, you will want to pour it all over everything. It’s a great way to jazz up your summer salads.

Check out this recipe

3

Everything Bagel Cucumber Bites

It doesn’t get any easier than these delicious keto cucumber appetizers! Fresh cucumber slices with cream cheese and everything bagel seasoning. The perfect low carb snack for hot summer days.

Check out this recipe
Old Bay Wings Recipe

Servings: 6 servings

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

These crispy Old Bay Wings are addictively delicious and yet simple to make. Drenched in brown butter and plenty of seasoning, they will keep you coming back for more!

Cook ModePrevent your screen from going dark

Preheat the oven to 250ºF and place a baking rack over a rimmed baking sheet. Lightly grease the baking rack.

Pat the wings very dry. Place half of the wings in a heavy duty ziploc back and sprinkle with half of the baking powder. Shake vigorously to coat, then place the wings on the prepared rack. Repeat with the remaining wings and the remaining baking powder.

Arrange the wings in a single layer on the rack and bake in the lower third of the oven for 30 minutes.

Increase the oven temperature to 425ºF and move the baking sheet to the upper third of oven. Continue to bake for another 20 to 30 minutes, until crispy. You can flip them once if you like.

In a medium skillet over medium heat, cook the butter until it becomes a deep amber, 4 to 5 minutes. Watch carefully so it does not burn.

Transfer the wings to a bowl and pour the butter over. Toss to combine. Sprinkle with Old Bay to taste (it can get pretty salty so a light hand is best until you see how they taste).

Serves 6 as a main course. How many wings per serving depends on how large the wings are.
Storage Information: Store any leftovers in an air tight container in the fridge for 3 or 4 days. You can re-heat them in a warm oven, although they will never be quite as crispy as when they are freshly cooked.

Serving: 1half pound wings | Calories: 327kcal | Carbohydrates: 2g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Fiber: 0.1g
Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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December 31, 2025
Keto Zucchini Fritters – All Day I Dream About Food
Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

I’ve been making these Keto Zucchini Fritters for over a decade now and I look forward to them every summer. Our zucchini plants tend to go wild toward the end of July and I scramble to keep up.

I make several and freeze batches of Zucchini Lasagna and Keto Zucchini Bread. And I never say no to some Keto Chocolate Zucchini Cake. But these easy fritters are a family favorite.

We also like to play with the flavors and add-ins. We always add some sort of cheese and some herbs and spices. So I am giving you two delicious flavor options. Feel a little more Mediterranean? Try the Feta & Green Onion. Prefer a Southwestern flair? Then the Cheddar Jalapeno Fritters are for you!

Why you will love this recipe

Not only is this recipe a great way to use up zucchini, but it’s versatile too! They make an excellent keto side dish, but they can also be serves as appetizers. And they are fabulous for breakfast or brunch with a fried egg on top.

They really aren’t hard to make, but you do need to take some care when flipping them. They also store nicely in the fridge and can even be frozen.

And these keto zucchini fritters have only 3g net carbs per serving. So you can dig in and enjoy!

Reader Reviews

“Absolutely delicious! I am making the jalapeño ones next and will be making these again and again. Thanks so much for the recipe” — Beth

“Those jalapeño fritters rocked my world! Such a great flavor and didn’t last long at our house. I will definitely be making these again.” — Julie

“These were fantastic! My kids ate them and had no idea they were eating zucchini!” — Stephanie
Ingredients you need

Zucchini: Make sure you salt and drain the zucchini, then squeeze it to remove most of the moisture.

Crushed pork rinds: You could also use almond flour.

Coconut flour: This helps bind the fritters and soak up any excess moisture.

Eggs: Eggs help hold the fritters together better. Oil for pan frying: Both coconut oil and avocado oil are good choices. Keep in mind that coconut oil has a stronger flavor while avocado oil is more neutral.

Fritter recipe option 1: Crumbled feta, green onions, ground marjoram, pepper and salt.

Fritter recipe option 2: Shredded cheddar cheese, jalapeños, garlic powder, cumin and salt.
Step by Step Directions

1. Prep the zucchini: Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.

2. Prep the dry ingredients: In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions (Option 1) or the cheddar and jalapeños (Option 2).

3. Add the zucchini: Mix in the zucchini and eggs until the batter comes together. Using your hands, form the mixture into 6 even patties.

4. Fry up the fritters: In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.

5. Drain the fritters: Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Tips for Success

Drain well and squeeze: One of the keys to any successful zucchini fritter recipe is to reduce as much moisture as possible. So you want to salt that shredded zucchini and let it drain for at least an hour. Then wrap it all up in a tea towel and make like a boa constrictor, squeezing it to death.

Keto fillers: Using crushed pork rinds really made a huge difference. Because they naturally contain collagen, they swell with added liquid and they get thick, creating a thicker batter and better consistency. The fritters held together much better in the pan, especially when trying to flip them over.

Interestingly, I found that the Cheddar Zucchini Fritters were easier to flip than the Feta Zucchini Fritters. I think the melting cheddar also helps bind them together.

If you prefer, you can still use almond flour and coconut flour. Just understand that they may not hold together quite as well.

Don’t use butter for frying: I tried a couple of different fats for frying the zucchini fritters. Since they take a bit to cook through, both butter and ghee went brown too quickly. It leaves the outside too dark while the center is still a bit mushy. You want an oil that can withstand the high heat for 10 minutes without browning or burning.

The fritters will soak up a lot of the oil so if you are doing them in batches, you will need to add more oil to the pan. You should be able to do all 6 fritters in one 12-inch pan.

Frequently Asked Questions

Can you freeze zucchini fritters?

Yes! These keto zucchini fritters freeze very well. Transfer cooked and cooled fritters in a freezer safe airtight container and freeze for up to 6 months. Thaw in the fridge overnight. To reheat, you can warm in the microwave. You can also reheat in an oven, toaster or quickly pan fry on the stove with a little oil.

What is a good substitute for flour in fritters?

These keto zucchini fritters use crushed pork rinds instead of flour. You can also use almond flour. Either way, I like to add a little coconut flour because helps soak up excess moisture.

How many carbs are in Keto Zucchini Fritters?

This keto zucchini fritters recipe has 4.8g of carbs and 1.8g of fiber per serving. That comes to 3g net carbs per fritter.

More savory keto zucchini recipes
Keto Zucchini Fritters Recipe

Servings: 6 fritters

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

Zucchini Fritters with Feta and Green Onion

2 cups (248 g) finely shredded zucchini

1/4 tsp salt

1/2 cup (28 g) crushed pork rinds

3 tbsp (21.3 g) coconut flour

1 tsp ground marjoram

3/4 tsp pepper

1 cup (150 g) crumbled feta

2 medium green onions, chopped

2 large eggs

2 to 3 tbsp Coconut oil or avocado oil for the pan

Cheddar Jalapeno Zucchini Fritters

2 cups (248 g) finely shredded zucchini

1/4 tsp salt

1/2 cup crushed pork rinds

3 tbsp coconut flour

1/2 tsp garlic powder

1/2 tsp ground cumin

1 cup (113 g) shredded cheddar cheese, (4 ounces)

2 large eggs

1 to 2 medium jalapenos, (finely minced)

2 to 3 tbsp Coconut or avocado oil for the pan

Cook ModePrevent your screen from going dark

Zucchini Fritters with Feta and Green Onion

Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.

In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions.

Add the zucchini and the eggs and mix until the batter comes together. Using your hands, form the mixture into 6 even patties.

In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.

Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Cheddar Jalapeno Zucchini Fritters

Proceed as above, replacing the marjoram with the garlic powder and cumin, and the feta and green onion with the cheddar and jalapeno.

Storage Information: Store the fritters in a coved container in the fridge for up to 5 days. You can also freeze them for several months.
Nutritional information is for the Feta & Green Onion Fritters. The Cheddar Jalapeño have (per fritter):
Calories: 211
Total fat: 14.1g
Carbohydrate: 4.1g
Total dietary fiber: 1.8g
Protein: 16.4g

Serving: 1fritter | Calories: 200kcal | Carbohydrates: 4.8g | Protein: 15.4g | Fat: 13.6g | Fiber: 1.8g
Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Free Bonus: Secrets to Keto Baking!

Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Source link
December 28, 2025